D.P. shared something new she is doing -- roasting tomatoes in the oven. So, I tried a couple of pans. Oh, the taste! It's more than just delicious. It's heaven! I think the taste is far better than sun-dried tomatoes. Her recipe:
Mix together in a bowl:
- 12 smaller tomatoes or equivalent (she used anything ripe in her garden), cut in half
- 3 garlic cloves, minced finely
- 1 Tablespoon olive oil
- 1/2 teaspoon kosher salt (or salt of choice)
I didn't have time to do my first batch right away, so I mixed everything and left the tomatoes to marinate overnight in a plastic zip bag, and I think the flavor that way was even better than when the tomatoes were roasted right away. My family loved them so much that with two trays of tomatoes, there were only a handful left to pop in the freezer.
If you're big on preserving enzymes, you can can get a similar flavor by mixing all the ingredients, draining, and dehydrating.
I can't fathom how I could have been missing something as delicious as roasted tomatoes, and from now on, this will be one of my first choices for ripe tomatoes. Thanks, DP for sharing your great recipe!